From en.wikipedia.org:
[Stew dish] [Rundown (disambiguation)] {{Infobox food | name = Run down |
image = Plate of Rondon.jpg | image_size = | caption = A plate of rondón |
alternate_name = Rundown, run dun, rondón, fling-me-far, and fling mi for |
country = Originated in Jamaica and is a common dish in throughout Caribbean,
Central America, northern parts of South America | creator = | course = | type
= Stew | served = | main_ingredient = Fish (typically mackerel), coconut milk,
plantain, yams, tomatoes, onion, seasonings | variations = | calories = |
other = }}
RUN DOWN, also referred to as RUNDOWN,[1] RUN DUN,[2] RONDÓN, FLING-ME-FAR,
and FLING MI FOR,[3] is a stew dish in Jamaican cuisine and Tobago
cuisine.<ref name="Jamaica"/> The traditional Jamaican dish is eaten in
several Latin American countries that share a coast with the Caribbean Sea.
It consists of a soup made up of reduced coconut milk,<ref name="Pariser"/>
with different types of seafood (fish, crabs, small lobsters or shellfish),
plantain,[4] yam, tomato,<ref name="Cod"/> onion, and seasonings.[5][6]
Mackerel and salted mackerel<ref name="Jamaica"/><ref name="Hartz"/> are often
used in the dish. Other fish are also used, including locally caught fish,
cod, salt cod, shad,<ref name="Pariser"/> other oily fish,[7] red snapper,
swordfish,[8] pickled fish,<ref name="Bigley"/> bull pizzle, and cassava.[9]
Traditionally, the dish is served with side dishes of dumplings or baked
breadfruit.<ref name="Food"/>
Run down is typically available in Jamaican restaurants,<ref
name="Caribbean"/>[10] and is also a traditional Jamaican breakfast dish.[11]
It is a common dish in the Antilles, insular Colombia, Honduras, Panama, Costa
Rica, Nicaragua and Venezuela, also.
** History
Rondón originated in Jamaica and was exported to Latin America by the
Afro-Jamaican immigrant workers who migrated in the early 19th century to
build projects such as the Panama Canal and the Costa Rican railroads.[12][13]
The dish is unique to the island, which its population, having left their
homes in Africa, Europe, and Asia, were forced to use the limited amount of
goods (for example, fish and coconut milk) that were widely available.
Although most Jamaicans are of mixed African descent, the dish is not consumed
on the African mainland nor on any other continent. It is now, however,
consumed by small minorities on the island of Tobago as well as areas of South
and Central America that have Jamaican expatriates.[14]
_Rondón_ is a Jamaican Patois anglicism of the words "run down", which
describes the "runny" or "liquefied" nature of the sauce. The name could also
originate from the manner in which the fish is thoroughly cooked until it
falls apart, or "runs down".[15]
** Preparation
The ingredients for the dish described as rondón vary from region to region,
but coconut milk is always an essential ingredient.
In Nicaragua, the meat used might be fish, beef, pork or even turtle meat—a
common ingredient in Caribbean cuisine but also illegal in some countries—to
which seasonings are added. It might include bell peppers, onion, bananas,
cassava, elephant's ear and argan. On the Caribbean coast of Costa Rica, the
ingredients include cassava, taro, yam, plantain and green bananas. The meat
might be fish, lobsters or crabs and spices such as thyme, garlic, onions and
yellow lantern chilli or "chile panameño", an important ingredient in Costa
Rican cuisine. It can be served with flour dumplings. On the Colombian isle
of San Andrés, the ingredients used are fish, snails, other seafood or pork.
The vegetables include cassava, taro, plantain, potatoes and the spices used
include basil, oregano, peppers, onion, garlic and poultry seasoning. In
Panama, the seafood prepared with coconut milk can be served with rice,
tostones or "patacones", and salad.
In coastal areas of Colombia, "rundown" refers to conch stew.<ref
name="Gumbo"/> This dish may be prepared with conch meat, salt pork, root
vegetables, breadfruit and plantains cooked in coconut milk.<ref
name="Gumbo"/>
In Trinidad,<ref name="Jamaica"/> Grenada, and Barbados,[16] a similar dish
that utilizes palm oil is referred to as "oil-down", usually prepared with
salted beef or pork, breadfruit, palm oil and seasonings boiled in coconut
milk until it thickens.<ref name="Jamaica"/> This dish is similar to _yumma_,
a Koongo dish.<ref name="Jamaica"/>
** See also
[Food]
- Cow cod soup
- Fish tea
- List of breakfast foods
- List of Jamaican dishes
- List of stews
- Mannish water
- Stew peas – a similar Jamaican stew
** References
[reflist]
** External links
- Jiménez Acuña, Ana Carolina (2007). Sazonando la olla (see https://books.google.com/books?id=AEkqgsdjWzUC&dq=rond%C3%B3n+comida&pg=PA81) . Universidad Estatal a Distancia. p. 234. (Spanish)
- Barthley, Ricardo (2003). Rondón de Mariscos (see https://www.saboresenlinea.com/recetas/rondon-de-mariscos) [date=November 2023 ] . Retrieved on February 5, 2016. (Spanish)
- Smith, Sara (2013). Caribbean Rondon Soup (see https://seavanhorn.wordpress.com/2013/02/03/caribbean-rondon-soup/) . Retrieved on February 5, 2016.
- Sky Juice and Flying Fish: Tastes Of A Continent - Jessica B. Harris - Google Books < !-- Bot generated title --> (see https://books.google.com/books?id=dqm5UQN3tRYC&dq=Jamaica,+fish+Run+Down&pg=PT238) p. (unlisted).
- Passionate Vegetarian – Crescent Dragonwagon – Google Books < !-- Bot generated title --> (see https://books.google.com/books?id=xY-g93zG698C&dq=Jamaica%2C+Run+Down&pg=PA206) p. 206.
- Frommer's Jamaica - Darwin Porter, Danforth Prince - Google Books < !-- Bot generated title --> (see https://books.google.com/books?id=9I4SCA1wsGUC&dq=Jamaica%2C+Run+Down&pg=PA222) p. 9.
Category:Caribbean cuisine Category:Colombian cuisine Category:Costa Rican
cuisine Category:Fish stews Category:Foods containing coconut
Category:Jamaican stews Category:Latin American cuisine Category:Nicaraguan
cuisine Category:Panamanian cuisine Category:Trinidad and Tobago cuisine
Category:Venezuelan cuisine